Malakoff de Vinzel or de Luins (Countries of Canton de Vaud) is a famous meal in Switzerland and there are many different stories about its origin.
Here’s one version: In 1853, Napoleon III went to war against Russia, in what is now known as the Crimean War. As his army passed through Swiss villages, he hired mercenaries to bolster his troops. Their first victory, after 14 months of fighting, was the capture of Fort Malakoff. At the end of the war in 1855, Swiss mercenaries returned home by the hundreds every day. Being hungry and in need of something simple and entertaining to eat, they came up with the idea of baking cheese balls and naming them after the captured fortress.
- First cut the cheese into sticks: for an aperitif, sticks the size of a thumb are sufficient, for a main course you can cut longer and wider sticks. Then marinate the sticks in the white wine for 2 to 3 hours.
- Beat the egg whites until stiff. Mix the flour, 3 egg yolks and milk in a bowl. Stir in the egg whites and season with pepper.
- Drain the cheese, roll them in flour and then dip them in the batter. Heat the oil to 180°C and dip the breaded cheese sticks in the oil.
- When golden brown, remove, drain, pat dry with paper towels and serve warm with a green salad.